We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Nutristia Icon
Nutristia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Aubergine and Spinach Breakfast Frittata
Aubergine and Spinach Breakfast Frittata

Aubergine and Spinach Breakfast Frittata
A nutritious frittata featuring aubergine and spinach, perfect for a protein-rich start to the day.
Aubergine and Spinach Breakfast Frittata
Ingredients:
1
Servings
  • 100
    g
     aubergine
  • 50
    g
     spinach
  • 3
    item
     egg
  • 1
    item
     onion
  • 1
    tbsp
     olive oil
  • 0.5
    tsp
     salt
  • 0.25
    tsp
     black pepper
Preparation Time: 20 minutes
Aubergine and Spinach Breakfast Frittata
Instructions:
  1. Preheat the oven to 180°C.
  2. Dice the aubergine and onion.
  3. Heat olive oil in a skillet over medium heat.
  4. Add onion and aubergine, sauté until soft.
  5. Add spinach and cook until wilted.
  6. Beat eggs in a bowl, season with salt and pepper.
  7. Pour eggs over the vegetables in the skillet.
  8. Cook on stovetop until edges set, then transfer to oven.
  9. Bake for 10 minutes or until the center is firm.
  10. Slice and serve warm.
Nutrition Per Serving 350 g Per 100g
Energy 340 kcal 97 kcal
Protein 21 g 6.0 g
Fibre 5 g 1.4 g
Salt 1 g 0.3 g
Sugar 5 g 1.4 g
Carbohydrates 15 g 4.3 g
Fat 24 g 6.9 g
  • 100
    g
     aubergine
  • 50
    g
     spinach
  • 3
    item
     egg
  • 1
    item
     onion
  • 1
    tbsp
     olive oil
  • 0.5
    tsp
     salt
  • 0.25
    tsp
     black pepper
1
Servings
0

Preheat the oven to 180°C.

Dice the aubergine and onion.

Heat olive oil in a skillet over medium heat.

Add onion and aubergine, sauté until soft.

Add spinach and cook until wilted.

Beat eggs in a bowl, season with salt and pepper.

Pour eggs over the vegetables in the skillet.

Cook on stovetop until edges set, then transfer to oven.

Bake for 10 minutes or until the center is firm.

Slice and serve warm.

Contact About
Privacy Policy Terms of Service Sitemap